Macadamia Free Classic No-Knead Bread
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf out of a Dutch oven, especially when it only required four pantry staples and almost zero hands-on effort. The long, slow rise does all the heavy lifting here — developing flavor and structure overnight so you wake up to a dough that's ready to bake with minimal fuss. A screaming-hot Dutch oven traps steam in the early stages of baking, giving you that bakery-style crust and an open, chewy crumb that's genuinely hard to believe came from your own kitchen. With nothing but flour, yeast, salt, and water in the mix, there's no need to scan labels or second-guess any ingredient — it's as clean and straightforward as a recipe gets. The technique of folding rather than kneading keeps things approachable even if you've never baked bread before, and the parchment paper sling makes transferring the dough into a blazing-hot pot feel surprisingly stress-free. Let it cool the full hour before slicing — the crumb really does need that time to set, and the wait is absolutely worth it.
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Learn more →Ingredients
8 servings
- 3 cups all-purpose flour, plus more for dusting
- ¼ tsp instant yeast
- 1 ½ tsp kosher salt
- 1 ½ cups water, room temperature
Instructions
- 1
In a large mixing bowl, whisk together the flour, instant yeast, and kosher salt. Add the water and stir with a wooden spoon or rubber spatula until no dry flour remains and a shaggy, sticky dough forms — about 1 minute. The dough will look rough and wet; that is correct.
- 2
Cover the bowl tightly with plastic wrap or a damp kitchen towel and let the dough rest at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and the dough has roughly doubled in size.
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